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Cabrito substitutes

What to use when you can't find Cabrito at your butcher

Cabrito is the traditional name in Spain. Outside that tradition, butchers carry comparable lamb cuts under different names — sometimes the same anatomical piece, sometimes a close cousin. The alternatives below are grouped by country so you can match what your local butcher actually carries.

What to ask for
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Spain

Cordero lechalapproximate

Both Iberian-tradition very-young milk-fed animals, both Easter centerpieces, both whole-roasted in clay ovens. Cordero lechal is the suckling-lamb version (Castilian PGI); cabrito is the kid-goat counterpart.

Italy

Abbacchioapproximate

Both very-young milk-fed animals at the centre of European spring/Easter food traditions — abbacchio is the Roman suckling-lamb version, cabrito is the Iberian kid-goat counterpart.

Portugal

Leitão da Bairradaapproximate

All three — leitão, cordero lechal, and cabrito — are whole-roasted very-young animals at the centre of Iberian-peninsula festive food traditions. Different species, parallel cultural roles.

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